bouchons a la molly

bouchons au thon

my latest bookstore indulgence is a homemade life, by molly wizenberg. i realize i'm a little late on this one but it's been on my wishlist for awhile and i couldn't resist picking it up when recently at barnes & noble buying a gift. i'm so glad i did... it's one of those books you wouldn't want to get from the library because being forced to return it might be mildly painful. the comforting recipes and pull-you-in stories are dreamy, and i find myself longing for paris.

i am about halfway through, but i wanted to share a recipe from the book that i made last week. one of the last fridays in lent seemed as good a time as any to experiment with bouchons.


bouchons au thon

bouchons au thon
recipe from a homemade life, molly wizenberg
yield: 8 bouchons, enough for four light eaters


you can use either solid white or chunk light tuna (i always prefer solid white).

ingredients

one 6 oz. can tuna packed in water, drained well
1 cup lightly packed finely shredded gruyere
1/3 cup crรจme fraรฎche
3 tablespoons tomato paste
3 large eggs
1/4 cup finely chopped yellow onion
2 tablespoons finely chopped italian parsley
1/4 teaspoon salt

directions

01. set an oven rack to the middle position, preheat to 325 degrees
02. grease 8 cups of a standard-sized muffin tin, and set aside
03. put the tuna in a medium bowl, and use a fork, mashing and poking, to break it up into small pieces. there should be no chunks larger than a dime. add the remaining ingredients and stir well with the fork, mashing a bit as you go, until the mixture is thoroughly combined. it will be a soft orange-pink color
04. divide the mixture evenly among the 8 prepared muffin cups. bake for 20-25 minutes, or until the bouchons look set on top and around the edges. transfer the tin to a rack, and let cool for 5 minutes. carefully run a small, thin knife around the edge of each bouchon to make sure it isn't stuck, then carefully remove from the tin. they will collapse a bit as they cool. serve warm or at room temperature.

we served them alongside tossed greens, and matt and i each ate three. not knowing what to expect, i was pleasantly surprised. the flavor from the tomato paste was more prominent than i expected. overall they were well flavored, soft and moist, with a bit of a crunch from the onions. and as a bonus i've got two stashed in the freezer for a rainy day.